Recipe: Skokie Doughnuts (jelly filled yeast doughnuts)

SKOKIE DOUGHNUTS

1 tablespoon dry yeast
1/3 cup sugar
3/4 cup room temperature dark beer (Guinness or Aventinus)
2 1/2 to 3 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
4 egg yolks
2 tablespoons butter or canola oil
Favorite preserves such as plum (for filling)
Confectioner's sugar, granulated sugar or glaze (optional, for dusting/topping)

Mix the yeast, 2 tablespoons of the sugar and beer. Let sit until the yeast has "proofed" (it will be bubbly).

Sift the flour and mix with the remaining sugar, salt, spices, egg yolks and the yeast mixture. Add the butter or oil. Knead the dough until it is smooth and forms a ball. Form into 2-inch balls. Place on a cookie sheet and let rise for about 30 minutes, until they have doubled in size.

Heat the oil to 350 degrees F. Use a thermometer to make sure it stays at this temperature. If oil begins to smoke, it is too hot. Discard it and start over.

Drop the doughnuts into the oil about 5 at a time. Using chop sticks or tongs, turn to brown. When dark golden brown, remove to a plate lined with paper towels and drain excess oil.

Fill a pastry bag, fitted with a small tip, with the preserves. Pipe the preserves into the doughnuts and then roll the doughnuts in sugar to coat or top with glaze and sprinkles, if desired.

Makes about 24 doughnuts
Source: Laura Frankel, cookbook author and chef-founder of Shallots Restaurant, Skokie, Ill. to Newsday, December 13, 2006